Oyama Tofu
Rich and flavorful tofu! Oyama Tofu
About Oyama Tofu
Oyama Tofu (大山豆腐, Oyama Tofu) has its origins in the Edo period, when it was made by visitors to Oyama Temple in Isehara City, Kanagawa Prefecture.
This silken tofu, made with 100% natural nigari (bittern), is a specialty you can enjoy at traditional inns and tofu restaurants along the path to Oyama Afuri Shrine. It owes its exceptional taste to the pure, high-quality water sourced from the Tanzawa mountain range.
Locally, the "Oyama Tofu Festival" is held to celebrate this beloved dish.
Reviews
There are no reviews yet.
Regional cuisine of Kanagawa region
Japanese Cuisine - Local cuisine
Kind of food
Recommended
-
![Kombu Maki (Seaweed Rolls)]()
Kombu Maki (Seaweed Rolls)
Hokkaido / >Local cuisine -
![Kibi Mochi, Awa Mochi, and Tochi Mochi]()
Kibi Mochi, Awa Mochi, and Tochi Mochi
Kyoto / >Local cuisine -
![Tama Konnyaku]()
Tama Konnyaku
Yamagata / >Local cuisine -
![Kojima Tako Shio Yakisoba]()
Kojima Tako Shio Yakisoba
Okayama / >Soba & Udon -
![Sake Manju]()
Sake Manju
Oita / >Local cuisine -
![Boze no Sugata Zushi]()
Boze no Sugata Zushi
Tokushima / >Sushi -
![Hinai Free-Range Chicken Oyako Don]()
Hinai Free-Range Chicken Oyako Don
Akita / >Don dish -
![Akita Kayaki]()
Akita Kayaki
Akita / >Nabe dish
